10 minutes
Cook Time
6 minutes
Cooking Level


  • For the toast:
  • 1 dry pint Organic Juno® Bites Red Grape Tomatoes, halved
  • 1 fresh baguette, sliced
  • 4 slices turkey deli meat, chopped
  • 4 oz goat cheese, crumbled
  • ½ cup olive oil
  • 1 tsp flaky sea salt, divided
  • 1 tsp pepper, divided
  • For the chimichurri pesto:
  • ½ cup olive oil
  • ⅓ cup parsley, chopped and 12 sprigs for topping
  • ⅓ cup red wine vinegar
  • 2 garlic cloves, chopped
  • 1 tbsp pine nuts


Step 1

Preheat the oven to 425°F. Place the sliced baguette on a baking sheet. Coat both sides of the toast with olive oil and season with ½ tsp of salt and pepper. Bake for 6 minutes until the toast is crispy and golden brown.

Step 2

In a food processor combine chimichurri pesto ingredients. Pulse until all ingredients are combined.

Step 3

Layer the goat cheese, chimichurri pesto and turkey on the crostini. Top with grape tomatoes and season with a parsley sprig, salt, and pepper on each. Enjoy!
Recipe created by Bon Abbetit

Read Reviews

Write a Review


Javascript is required to submit this form.

Close message box.